Creamy Paneer Gravy

 

Make a rich, creamy paneer gravy (like Paneer Butter Masala) by blending sautéed onions, tomatoes, and soaked cashews into a smooth paste. Simmer the paste in butter and ghee with spices, add fresh cream and crushed kasuri methi, then gently cook soft paneer cubes in the velvety sauce.

Ingredients Needed 

• Paneer: 250 to 300 grams, cut into cubes 

• Base: 2 ripe tomatoes, 1 medium onion, 1 inch ginger, 3-4 garlic cloves 

• Richness: 1/4 cup cashews, 2 tablespoons fresh cream, 1 tablespoon butter 

• Spices: 1/2 tsp cumin seeds, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp kasuri methi (dried fenugreek leaves) 

• Liquid: 1/2 cup water, pinch of sugar, salt to taste 

Step-by-Step Instructions 

• Sauté base: Heat oil and butter in a pan. Cook chopped onions, ginger, garlic, tomatoes, and cashews until soft and mushy. 

• Blend: Let the mixture cool. Grind it into a very smooth paste. 

• Simmer masala: Heat ghee or butter in the same pan. Add chili powder and the blended paste. Stir in coriander powder, garam masala, and salt. 

• Make it creamy: Stir in fresh cream and a pinch of sugar. Crush kasuri methi between your palms and mix it in. 

• Add paneer: Soak paneer in warm water for 5 minutes to keep it soft. Add cubes to the simmering gravy and cook for 5 to 10 minutes. 

Boondi Payasa - 6 Steps

 

Boondi Payasa is a quick, rich Indian sweet made with whole milk, store-bought sweet boondi, and cardamom. 

Ingredients 

Whole milk: 1 liter 

Plain sweet boondi (unspiced/sugar-coated): 300 grams 

Sugar or condensed milk: 1/2 cup 

Ghee: 1 teaspoon 

Cashew nuts and raisins: 12 to 15 pieces 

Cardamom powder: 1/2 teaspoon 

Rose water or saffron: 1 teaspoon

Instructions 

Boil the milk in a heavy-bottom pan on a medium flame for 15 to 20 minutes until it reduces slightly. 

Add sugar or condensed milk, stir well for 1 minute, and turn off the heat. 

Let the boiled milk cool down completely to room temperature so the boondi does not melt or turn mushy. 

Heat ghee in a small pan, fry the cashews and raisins until golden brown, and set them aside. 

Add the sweet boondi, cardamom powder, fried nuts, and rose water into the cooled milk. 

Mix gently, let it rest for 15 minutes so the boondi absorbs flavor, and serve. 

Paneer Gravy - Café-Style

Restaurant-Style Paneer Gravy Recipe (Paneer Butter Masala Style)

Prep: Soak 300-400g paneer in warm water. 

Blend 3-4 tomatoes, 10-12 soaked cashews, and 1-inch ginger into a smooth puree.

Sauté Spices: Heat 2 tbsp butter/ghee, add 1 bay leaf, 2 cardamom, 1-inch cinnamon, and 1 tsp cumin seeds.

Cook Base: Add 1 finely chopped onion and 1 tsp ginger-garlic paste; fry until golden.

 Add the tomato-cashew puree and cook until oil separates.

Spices: Mix in 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/4 tsp turmeric, and salt to taste.

Gravy: Add 1 cup water and simmer until the gravy thickens.

Finish: Stir in 2-3 tbsp heavy cream, 1 tsp Kasuri methi (crushed), and 1/2 tsp garam masala. Add paneer cubes and cook for 2-3 minutes. 

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